I make zucchini pancakes. Shred zucchini, mix in egg, chopped onion ((I use dehydrated and it soaks up some of the zucchini liquid) a little flour to bind (I use garbanzo flour since it cuts carbs and amps up the protein) italian seasoning. Mix all together and fry as small patties. You can add sauce and cheese and make these parmesan. Choose seasoning that you like instead of italian.

Spinach lasagna is a big hit in our house. I use the following recipe but just layer it like regular lasagna instead of the rolls, they take forever to do individually and I am far too lazy for all that. If you make your own sauce it is even better!http://www.budgetbytes.com/2011/01/s...agna-roll-ups/
The sauce we like to use on it (and pizza and spaghetti!)-
1 can tomato sauce
1 can petite diced tomatoes
1 medium onion
2 cloves minced garlic
1/4 cup sugar
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon pepper
1 tablespoon oregano
3-4 tablespoons olive oil
Saute the onions and garlic in olive oil add the sugar and spices and let them continue sautéing until the onions start to get translucent, then add diced tomatoes and spaghetti sauce, and let simmer while stirring once in a while for about 15-30 minutes before serving... add more spices to taste.

Saute onions in a little oil until tender, add everything else except corn, cook for 15-20 minutes. Blend it all really well with a blender or submersion blender (I promise it does not have an oniony taste, I hate onion and would not eat it if it did). Add the corn and heat through. We serve it with mozzarella cheese and/or greek yogurt (sour cream substitute in our house) topping and homemade flour tortillas because they come out more like thin bread when I make them.

I made chickpea nachos one night. They were great! You can load them with all your favorites. I used soaked chickpeas but you could use canned drained. You mix them with buffalo sauce and roast them for like 20 minutes.

Instructions
1) Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained), olive oil, frozen spinach, onion (thinly sliced), garlic (thinly sliced), basil, oregano, red pepper, and some freshly cracked black pepper.

2)Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.

3)Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.

4)After the pasta is cooked, crumble the feta cheese over top and serve.